Beef & Watercress Sandwiches

  • September 09, 2020
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  • Beef & Watercress Sandwiches
  • 2 tablespoons olive oil
  • 1 1/2 pounds filet mignon, trimmed
  • 1 pound cream cheese, softened
  • 5- to 6-inch piece horseradish root, peeled and grated
  • 1/3 cup minced chives
  • Salt and freshly ground black pepper to taste
  • 1 large bunch watercress, stemmed
  • 12 slices firm whole wheat or country-style bread

Heat the oil in a large saut√© pan over medium-high heat. Add the filet mignon, and cook for two to three minutes on each side, or until the meat is medium-rare and browned on the outside. Remove from the pan and let stand for several minutes before slicing. Slice into thin pieces and set aside. Combine the cream cheese, horseradish and chives. Mix well. Season with salt and pepper. Spread each slice of bread with some of the cream cheese mixture. Top half of the slices with a few sprigs of the watercress. Arrange some slices of beef on top of the watercress, and cover with a few more sprigs of watercress. Top with the second slice of bread. Press gently to secure the ingredients. Serve at room temperature. Makes 6 servings. Note: These sandwiches are great to take along on a day trip. Cook the beef a day in advance and store it in the refrigerator. Assemble the sandwiches before you depart and wrap them individually. Then, put the wrapped sandwiches in a large, shallow airtight container and nestle them in the ice chest. Take along some fruit (apples, berries, grapes) and store-bought or homemade cookies to satisfy your sweet tooth.

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